Reading Terminal Market | Lost In the Supermarket | Epicurious

Join Adina as she gives a tour of the vendors in Philadelphia's Reading Terminal Market!

Released on 4/17/2017

Credits

Starring: Adina Steiman
Director: Vince Cross
Cinematographer: Ben Dewey
Camera Operator: Kevin Dynia
Editor: Dana Cataldo
Associate Producer: Thomas Werner

Transcript

00:00
This gentleman is braver than I am.
00:02
He is going to tour the market gnawing on a duck leg.
00:07
That's my order, too.
00:08
Really?
00:09
You just eat 'em like a duck.
00:11
WC Fields once said, I'd rather be here than Philadelphia,
00:15
but with all due respect to the gentleman, I beg to differ.
00:18
I grew up near Philly.
00:20
It's a city that's down to earth and shockingly beautiful,
00:23
a place jam-packed with centuries of history,
00:25
thriving culture, and people with genuine heart,
00:28
and nowhere is that more obvious
00:30
than Reading Terminal Market.
00:32
It's the oldest continuously operating
00:33
farmer's market in the country,
00:35
and I've been coming here since I was a kid,
00:37
back when there was sawdust on the floor
00:39
and leaks in the ceiling.
00:41
Nowadays, Reading Terminal is jam-packed
00:43
with local vendors and merchants
00:45
and hungry shoppers eager to get a taste
00:47
of the city of brotherly love.
00:49
And today, I'm one of them.
00:51
It's time to get lost in the supermarket.
00:56
I couldn't be more excited right now.
00:58
I'm at the Dutch Eating Place,
01:00
which is pretty much the heart and soul
01:02
of the Pennsylvania Dutch section
01:04
of Reading Terminal Market.
01:05
Dutch in this case really means Deutsch, which means German,
01:10
so these are German Americans who came here,
01:12
in this case, just went about making amazing breakfasts
01:16
with all of the local ingredients, bacon, eggs, scrapple,
01:21
that they make right where they're living.
01:23
The coffee here at the Dutch Eating Place
01:25
comes with local Lancaster County half and half.
01:29
You get Lancaster County in every single facet of your meal.
01:32
The size of these pancakes really says it all.
01:34
They are draping over the side of the plate,
01:38
and this butter is really special too
01:39
because it's also super local.
01:42
It has this like, delicious savory note
01:44
that blends in with the sweetness of the maple syrup,
01:47
but the thing that I'm really excited about is the scrapple.
01:50
It's like a loaf of tasty bits of a pig
01:54
combined with cornmeal, formed into a loaf,
01:57
sliced, fried into these slabs,
02:00
extra crispy, classic regional dish.
02:05
You definitely wanna get it here
02:06
where they sell so much of it and it's so fresh.
02:09
Fortified by plate-sized pancakes
02:11
and two kinds of breakfast meat,
02:13
I'm reading to dive into the rest of the Amish section
02:15
of the market, where lunch meats, pickles, and barbecue
02:18
go head to head with sweeter delights
02:20
like whoopie pies, cinnamon buns,
02:23
and sweet, salty soft pretzels.
02:25
I was just heading to the Fair Food Farm Stand
02:28
to get some fruits and vegetables,
02:30
but I couldn't help but stop here at he Hatville Deli,
02:33
where they not only have a beautiful assortment of bacon
02:38
and scrapple and eggs and cheese,
02:40
but also a kind of rainbow of lunch meats.
02:44
Total regional Pennsylvania Dutch specialty,
02:47
sweet Lebanon bologna.
02:50
Tri-chipped beef, country-style ham.
02:52
Not only rare roast beef, but extra rare London broil.
02:56
So here we've got the regular Lebanon bologna.
02:59
It has this amazing like, hickory-style smokiness,
03:02
and a bit of an acidic tang,
03:04
and this is the sweet Lebanon bologna,
03:06
which is shockingly sweet.
03:10
With some pickles and mayonnaise on the sandwich
03:12
would be absolutely delicious.
03:15
It's also pretty good on its own.
03:18
Philly's local food scene has grown
03:19
exponentially in the past decade,
03:21
and now at the market you can find
03:23
not just locally grown produce,
03:25
but local dairy, cheeses, ice cream sandwiches,
03:27
kombucha, pickles, and so much more.
03:31
Another one of my favorite places in the market,
03:33
the Fair Food Farm Stand.
03:35
I'm going to try a bite of one of my favorite
03:37
pink lady apples grown in Morgantown, Pennsylvania.
03:41
Awesome that you can see exactly
03:44
which farm is growing your apples.
03:46
Over here you've got your Bucks County maple syrup.
03:49
Amazing bread from one of the best bakeries in the country,
03:52
High Street on Market.
03:54
Locally rendered pure leaf lard for pie crusts.
03:58
A couple of spoonfuls of this with your butter,
04:00
absolutely amazing.
04:02
Things start getting really interesting
04:03
in the dairy section.
04:05
One of my favorite yogurts of all time.
04:07
It's like, practically pudding when you eat it.
04:09
I haven't even stirred it and it looks like vanilla pudding.
04:13
You can get raw milk here.
04:15
This is a great place to get it
04:17
'cause they sell a lot of it and it's always super fresh.
04:21
Clean, rich, buttery flavor.
04:23
This, I would totally just like,
04:25
sit down and have a glass of.
04:27
Tucked inside the Fair Food Farm Stand
04:30
is a cheese shop unlike any other,
04:32
since it only sells cheeses that are made
04:34
from top notch dairy at local farms.
04:37
Fair Food Farm Stand does a really good job of curating
04:40
an amazing selection of local cheeses.
04:42
What about this Cherry Grove Raw Cow?
04:53
So you can find anything on the cheese spectrum here
04:55
from like a creamy cow to a super crumbly aged cheddary cow.
04:59
It's the kind of cheddar that you really want to
05:01
melt onto a grilled cheese sandwich
05:03
but it's probably a little bit too good
05:05
to melt onto a grilled cheese sandwich,
05:07
which is the dilemma with a cheese like this.
05:10
If you're into things that are meaty
05:12
and salty and extra, extra chewy,
05:14
you'll be very happy here at Smucker's.
05:16
Do you have a favorite?
05:20
Can I try that?
05:23
Mm, really chewy, really delicious.
05:26
You kind of wanna just keep chewing it
05:28
and keeping that super smoky rich flavor in your mouth.
05:31
The only thing as delightful as the food here
05:33
is the ambiance.
05:35
This is no sterile food court.
05:36
Flashy new signage shares space
05:38
with old school remnants of the market's past.
05:41
There are a lot of new amazing places
05:43
to eat and drink at the market,
05:45
but when you start looking up,
05:47
you see some of the older signs
05:48
of more old school type food purveyors here.
05:52
This is one of my favorite signs here.
05:55
Drink buttermilk and live forever.
05:57
If you're in the market for meat, so to speak,
05:59
Reading Terminal is the place to go.
06:02
The butchers have been here forever
06:04
and the quality is second to none.
06:06
This is one of a range of butchers
06:08
that used to fill this market.
06:10
Nowadays, only a few of them are still hanging on,
06:13
including Martin's,
06:15
but I'm especially partial to their homemade sausages.
06:18
Really any recipe that you're looking to cook for,
06:21
you're going to find absolutely fresh sausage
06:24
for it right here.
06:25
Pennsylvania Dutch are absolute kings
06:28
of any kind of preserve or pickled vegetable.
06:31
So you've got all your relishes, your pickles, your jams.
06:34
There's just like, a dizzying variety here.
06:37
This is Metropolitan Bakery,
06:39
which is pretty much the most old school
06:41
artisanal bread bakery at the market.
06:43
This is their second location.
06:45
It's a great spot not only for artisanal breads,
06:48
but muffins, croissants, cakes, cookies,
06:51
pretty much anything you want.
06:53
This is another example of one of the original
06:55
old school vendors at the market.
06:57
This is Godshall's Poultry.
06:59
You gotta love a place that not only has
07:00
an amazing assortment of poultry,
07:02
but also has things like turkey necks,
07:06
which are so good for stock or the base for a gravy,
07:10
and they just make it really easy to get it right here.
07:13
You got your gizzards, you got your liver,
07:15
you got your heart, your feet, everything you want.
07:18
Tucked away into one corner of Reading Terminal,
07:21
right next to a million different food stalls
07:23
is a place where you can get great ingredients
07:25
to make your food at home.
07:27
All the standard spices are here at The Head Nut,
07:29
but more exotic things, like mombassa pepper
07:32
or ajwain seeds or smoked cumin seeds.
07:37
If you need your Worcestershire sauce in powder form,
07:40
they have it here for you.
07:41
Troll these aisles and you can find
07:44
pretty much anything you need for a recipe.
07:47
So here we are at 12th Street Cantina,
07:50
which is a delicious place for Mexican food in the market.
07:53
They also have a lot of supplies
07:55
that can be challenging to find in Philadelphia,
07:58
like amazing homemade salsa verde, picante sauce.
08:02
Specialty cheeses like the Oaxacan cheese,
08:06
the cotija, cheese for enchiladas.
08:09
You've got your dried chipotles, anchos, guajillos,
08:13
New Mexican chiles, and also harder to find
08:17
Mexican versions of standard spices like oregano.
08:21
The best thing about Reading Terminal
08:23
being such a tourist mecca?
08:25
It's no longer in any danger of being torn down.
08:28
The worst thing?
08:29
You need to be quick on your feet
08:30
to work your way through the crowds.
08:32
This is Thursday around lunchtime in the market.
08:35
It's practically like duck crossing, train crossing.
08:39
You're just fighting the crowds, you're bobbing and weaving,
08:41
trying to remember how to get to your favorite place.
08:45
Sorry.
08:46
Sorry.
08:47
And now I've arrived.
08:49
Sang Kee Peking Duck House,
08:51
where not only is the duck crispy, roasted, and delicious,
08:55
but the pork is so candied and juicy and rich
08:59
that it practically has stalagmites
09:02
of pork juices hanging off of it.
09:05
Yes.
09:10
My favorite part is actually watching them chop up the duck
09:14
See, that's amazing, too.
09:16
He just basically ladled up some duck juice from a cauldron
09:20
that also has whole pieces of duck floating in it.
09:23
Skin's super crispy, meat inside so tender,
09:29
that hint of like, star anise, Chinese five spice
09:33
that makes Peking duck so addictive,
09:35
and the greens just made me feel better
09:37
about everything I'm doing to myself right now.
09:41
Here we are at one of the iconic food purveyors
09:44
in the market, Dinic's Roast Pork and Beef.
09:47
Classic place to get your roast pork,
09:50
provolones, and green sandwich.
09:52
For real Philadelphians, it's just as iconic
09:54
and classic as the cheese steak.
09:56
This sandwich is so overstuffed
09:58
that you are going to need a fork
10:00
to shovel up everything that falls from it.
10:01
Visible chunks of garlic poking out from broccoli rabe,
10:04
and it's also been coated on the roast pork.
10:07
It's pretty much like a porky green garlic bomb.
10:14
Chances are you'll end up eating
10:15
at least three lunches in a row at Reading Terminal,
10:18
and that's not counting dessert.
10:20
With options ranging from old school Italian
10:22
to old-fashioned Amish,
10:23
there's a treat for every sweet tooth.
10:25
You've got the South Philly Italian thing represented here.
10:29
This kind of says it all.
10:31
Shells of cannoli so they stay nice and crunchy,
10:33
filled to order.
10:35
Filling not too sweet.
10:38
It's totally spot on.
10:40
These cookies, these are kind of like a cross between
10:42
a caky fluffy cookie and crunchy crispy cookie,
10:46
and they bake these cookies right over there in that oven.
10:50
Thank you.
10:51
These still feel a little bit warm, and it's just like,
10:55
absolutely chock full of chocolate and nuts.
10:59
Super soft, chewy in the middle, crunchy on the outside.
11:06
A critical mark of any really good cookie,
11:07
the bag turns transparent after these cookies
11:10
have been in it for a while.
11:15
The grand finale of the trip is always a visit to Bassett's.
11:19
It started in 1861, one of the oldest vendors at the market.
11:22
Right now I'm tasting something called the WHYY Experience,
11:27
named after the local public television company.
11:30
Vanilla ice cream, butterscotch swirl,
11:32
chocolate-covered pretzels, of course.
11:35
Really like, clean, creamy dairy flavor.
11:37
You still really can't beat the experience
11:40
of sitting at a marble countertop eating ice cream.
11:44
Even after you're stuffed to the gills,
11:47
you might still find yourself wandering the aisles
11:50
of Reading Terminal, stocking up on groceries
11:52
and soaking up that intangible feeling of Philly pride
11:55
from every corner of the market.
11:58
And on the off chance you'll be able to
11:59
experience hunger again, it's always a good idea
12:01
to buy an extra cookie or two for the trip home.